In case you don’t follow my yammerings about writing, traveling and cooking on Instagram, Facebook or Twitter, I’ve just gotten back from a 10-day trip in Puerto Rico during which I ate avocado in some form nearly every day…and I’m still obsessed with that luscious green fruit.
Even though here in Barcelona the avocados don’t measure up. Not even close, and I mean that literally. All of the avocados I bought during my awesome island vacation were bigger than my fist, massive, smooth-skinned fruits with an abundance of creamy lime flesh and a sierra-brown pit the size of a small plum. Here in Spain, avocados are smaller, wrinkly and too often riddled with strange brown spots surrounding the pit.
But even less-than-amazing avocados make pretty good guacamole, and I’ve been told I make it well, so here’s my take on one of Mexico’s best known sauces.
Fiery Guacamole Ingredients for 4
- 3 medium-sized avocados (approximately 3 cups, chunked)
- ½ cup of cilantro, minced
- 1 cup of onions, diced
- ¼ cup of fresh jalapeños, minced
- ¼ cup pickled jalapeños diced
- 1 clove of garlic, minced
- 1 key lime
- salt to taste
- 1 tsp Mi Madre Pique Puerto Rican hot sauce or similar (something made with hot peppers, oil, and vinegar, preferably clear)
Instructions Fiery Guacamole for 4
- Cut the avocado into large chunks and put aside
- Cut the key lime in half and squeeze over the avocado chunks
- Dice the onion and pickled jalapeños and add to the bowl with avocado and lime
- Mince the cilantro, garlic and fresh jalapeños and add to the bowl
- Add the Puerto Rican hot sauce (I like Madre).
- Mix ingredients thoroughly but not so much that there are no chunks of avocado.
- Add salt to taste.
Extra Tips and Serving Suggestions for Fiery Guacamole
- Don’t skimp on the lime, it really helps the avocado keep its color. Brown guacamole is less-than-appetizing.
- Live somewhere avocados are ridiculously expensive? Stretch guacamole by adding further vegetables like green peppers, fresh tomatoes, or even corn.
- Lower the calorie count in guacamole by using 1 cup blended zucchini per every two cups of avocado. You won’t be able to taste the difference, I promise.
- Serve with nachos, over a fresh green salad with goat cheese crumbles, with surf and turf, black beans and rice, or even as a sandwich spread or burger topper. When no one’s looking, I even eat it all by its lonesome, with a big serving spoon.
- Substitute green peppers for jalapeños and olive oil for hot oil or hot sauce for a milder guacamole.
- This recipe is gluten-free, vegan and super healthy. Avocados are a source of healthy monounsaturated fat, and vitamins C, K and B6
- Lemon or white vinegar can be substituted for lime in a pinch.
- With medium-sized avocados, the rule is one avocado per 2 people….or if they’re known avocado lovers, 1 avocado per person. The avocados I bought in P.R. fed two to three people, they were literally that huge and yes, I just sighed like a lovesick teenager. Those avocados were enough to make me consider moving across the Atlantic….again.